Seki Magoroku Ginju sashimi (yanagiba) knife for left-handed use. The blade is forged from a carbon steel composite, combining hard carbon steel with soft iron for a strong, sharp, and easy-to-sharpen edge. It features a wet flat-front edge finish applied with fine whetstones under running water to prevent hardness loss from frictional heat, paired with a comfortable natural wood handle.
As a carbon steel blade, it is prone to rust. After use, clean off any residue and thoroughly wipe away moisture. Leaving dirt or water on the blade can cause rust.
